You may think this dish looks heavenly, but let's back up a bit to the first Creation. I think we can all agree that disobedience is a big thing in the Bible. Aside from all the begats and a few of the best stories ever, it seems clear our history as humans showed our misdirected independence wasn't our best trait. This quickly led to a wrath-filled eviction from paradise, which separated us from what was clearly the nicest place on earth.
And it all started with a little bit of apple.
Remove the whole ignoring what God commands thing, and I have to say that beginning with a little bit of apple is a good thing. Especially when I create a dish made by Raven's Nest Specialty Foods. Now in its second generation of providing delicious jams, jellies, salsas, and more, all across the country, their sinfully good apple butter created one 'heck' of a yummy scone. Whether you want a memorable brunch, or perfect dessert, this recipe fits any occasion. (Fig leaf optional.)
Featured as one of a trio of Mother's Day recipes I'm creating for them this spring, check out all the photos below and the step by step-by-step recipe at the bottom.
Method
Preheat oven to 450 degrees F. Line a baking tray with parchment paper.
In a large 8 C mixing bowl add the flour, sugar, baking powder, and salt. Mix together with a large spoon. Add the very cold butter as large chunks and using your hands rub the butter between your fingers and palms, working patiently until the butter is about the size of peas and incorporated into flour mixture. It will resemble the consistency of Bisquick. Add the apple butter, vanilla, and cream. With a small spatula mix it in well just until it holds together. Don’t overmix, and don’t worry about bits of flour or dough that stay in the bowl. You want to bring it together quickly. Overworked dough will be tough.
Dump out onto a floured surface and bring it together with your hands until it is a flattened disk about 8 or 9 inches across and 2 inches tall. Cut into 8 pie shaped pieces. Placed on a baking sheet lined with parchment paper. Arrange them close together but not touching, about ¾ of an inch apart. Place baking sheet and scone dough in the freezer for about 3-4 minutes (no more!) then put directly into the hot oven. Bake for about 11 – 14 minutes or until they are browned on the sides and the bottom.
While scones are cooking, mix the white chocolate chips and ¼ C half n half in a glass bowl. Microwave for 20 seconds and then using a wooden spoon, stir. Keep stirring and you’ll see that the partially melted chips will begin to mix with the cream. Do this until no change is visible and only large chunks remain. Microwave again for about 15 seconds and then stir again. This time, as it begins to get creamy and smooth, switch to a whisk and just slowly keep stirring until it is all incorporated. Add the powdered sugar and stir until smooth and a thin frosting consistency. If it begins to get too solid as it cools, just add a bit more cream, about 1 tsp at a time, whisk until smooth. Let scones cool AT LEAST 30 minutes then frost.
SERVE!
Scones freeze well! Keep in airtight container for about 10 days.
Tried this recipe or have some recipe ideas for us? Tell us in the comments!
From our nest to yours!
Comments will be approved before showing up.
What's sugar and spice and everything nice? Our NEW Apple Cider Mule recipe!
You may have heard of our tasty jamtail recipes (cocktails made with jam), but did you know you can also add unique flavors to cocktails with our Award-Winning Mulling Spice blend?
